Sometimes I watch cooking shows and hear the commentators, judges, chefs, et al use certain words to describe foods like “earthy,” or “fresh.” I then wonder to myself, “What does fresh taste like?”
Admittedly, I understand better now that my palate is broadening. I remember eating my Beef, Barley, and Mushroom Soup and thinking, “Oh, this is what earthy tastes like.” It’s not something you can describe really, you have to experience it first hand.
The same holds true with the word fresh. If you’ve waited to have a simple and fresh food experience, here’s your chance, and when it’s the middle of winter, certain days I just crave fresh (after my pots of chili and mashed potatoes. ;))
We eat tomato based salsa nearly every day and it gets quite costly to always be buy the quantities our kids go through. In the summer, when there’s an abundance of reasonably priced produce, I make up loads of varying flavors of salsa, but the beauty of this recipe is that for winter, canned works well.
It’s easy, frugal, so very healthy, and whips up in less than ten minutes. With any salsa recipes, you can swap out ingredients of your preference, so if you don’t like jalapenos, swap for green chilies or omit all together. If you love cilantro, add some. We love fresh garlic, so I may toss a bit in here, but didn’t include it for the list of ingredients, since many of you may go running.
My point? It’s flexible.
Remember, part of creating a 10 Minute Dinner mentality is thinking outside the box and understanding how to create recipes that serve as double duty helpers. We use this salsa in the obvious manner with chips (and guacamole), but then I may use extras as a layer for my 7 layer dip, or for tacos, burritos or even as an addition to a Mexican Lasagna. If you double the batch one day, you can even throw the extras into our favorite Dump and Run Taco Soup and dinner is nearly done for the next day.
So many options. Enjoy!
Recipe: Black Bean and Corn Salsa with Lime
Summary: This fresh and delicious Black Bean and Corn Salsa gives such a new flavor to the traditional salsa. Perfect with chips or layered on your favorite taco.
- 1 can sweet corn, drained
- 1 can black beans, drained and rinsed well
- 1 can diced tomatoes, drained
- 1 orange sweet pepper, coarsely diced
- 1 sweet onion, diced
- 1-2 jalapeños, diced (to taste)
- 2 T lime juice
- 1/2 tsp kosher salt
- use seasoning salt and pepper to taste
- Drain corn and set aside in a medium mixing bowl.
- Empty can of black beans into a strainer, and rinse well. Then, add to corn.
- Drain diced tomatoes, then add to corn mixture.
- De-stem and deseed sweet pepper, dice coarsely, then add to corn mixture.
- Peel and dice sweet onion, then add to corn mixture.
- De-stem and deseed one or two jalapeños (to taste), dice, then add to corn mixture.
- Pour 2 tablespoons of lime juice over corn mixture, then add the salt.
- Mix well to combine.
- Serve immediately, or chill in an airtight container in the refrigerator for a few hours until needed.
- If you do this second method, toss the salsa again before serving.
Preparation time: 10 minute(s)
Number of servings (yield): 6